LUMBIA (SAGO PALM) GLUTINOUS FLOUR ALTERNATIVE INNOVATION

PROCESS IN MAKING MORON DELICACY

UNDERGRADUATE THESIS PROPOSAL

Presented to the Faculty of

College of Teacher Education
J.H. CERILLES STATE COLLEGE- CANUTO MS ENERIO CAMPUS
Poblacion, Lakewood Zamboanga Del Sur

In Partial Fulfilment
Of the Requirements for the Degree
BACHELOR OF TECHNICAL - VOCATIONAL TEACHER EDUCATION
(Food Service Management)

ROSELYN LUMADAS
BERNADETH LUZON
NIZETH JANE CUAJOTOR
AIREEN ALCARTE

JANUARY 2023
 ACKNOWLEDGEMENT

The researchers would like to extend their heartfelt thanks to the following individuals

for their valuable contribution in the conduct and completion of this study:

To Dr. Lorita P. Andot the thesis adviser, for his support and direction, motivation, and

guidance for the success of this endeavor.

To Mrs. Jeverly Tess P. Mosqueda, the research instructor, for her kindness, and

understanding throughout the process of this study;

To our panelists Ms. Cheryl May P. Arnoco, Mr. Bobby Piscos, Mrs. Jeverly P.

Mosqueda for their encouragement and ideas to help in the realization of this study.

To their parents and guardians, relatives, friends and classmates who in one way or

another shared their support, either morally, financially, spiritually, and physically. the

researchers humbly extend their heartfelt gratitude.

Above all, the Heavenly Father, for His unending love, and guidance.

A million thanks to all!

ROSELYN LUMADAS
NIZETH JANE CUAJOTOR
BERNADETH LUZON
AIREEN ELCARTE
Researchers
 DEDICATION

This thesis is lovingly dedicated to our respective parents who have been our

consent source of inspiration. They have given us the encouragement and motivation to

continue the task with enthusiasm and determination.

This work is a fruit of countless and arduous sacrifices. Through the

researchers’ effort, this work is heartily and proudly dedicated to the people who serve

as an inspiration.

To our parents and guardians, relatives, classmates, and circle of friends

who extended their help in the midst of problems while doing this work.

Above all, to our Almighty Father who showered us His endless blessings in

our everyday lives, especially for the strength, courage, patience, wisdom, time, and

guidance in realization of this work.

 TABLE OF CONTENTS

TITLE PAGE i
APPROVAL SHEET ii
ACKNOWLEDGMENT iii
DEDICATION iv
TABLE OF CONTENT v
LIST OF TABLES vi
LIST OF FIGURES vii

CHAPTER
1. THE PROBLEM

Introduction 1
Theoretical Framework 3
Statement of Problem 4
Scope and Limitations 5
Significance of the study 5
Definition of Terms 6
2. REVIEW OF RELATED LITERATURE AND STUDIES
Related Literature 9
Related Studies 13

3. METHODOLOGY
Research Design 19
Research Environment 20
Research Participants 20
Research Instrument 21
Sampling 21
Data Gathering Procedure 22
Research Materials 23
Research Ingredients 24
Research Procedures 25
 Research Preparation and Presentation of
Sample 28
Research Statistical Treatment 29
Ethical Considerations 30

REFERENCES

APPENDICES
A. Letter of approval
B. Informed consent
C. Sensory Evaluation Questionnaire
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 APPENDIX A
Research Questionnaire
Hedonic Scale for Sensory Appraisal
(Adapted from national Center of Home Food Preservation of 2003)

Direction: Rate using the criteria below. Write your rate on the space that fits
your personal choices. Rating 5 is the Highest and 1 is the Lowest.

5 - Strongly Acceptable
4 - Acceptable
3 - Slightly Acceptable
2 - Not Accepted
1 - Strongly Not Accepted

Name: ____________________________ Date: ________

Criteria Strongly Accepted Slightly Not Strongly Not
Accepted Accepted Accepted Accepted

5 4 3 2 1

Flavor The noodle The blend of The blend of The main The noodle
flavor is very ingredients ingredients of the flavor is not
evident in of the noodle of the noodle ingredients acceptable,
every bite. tastes tastes is not cannot and the taste
There is a ordinary so amplified totally be is strongly
perfect blend inside the inside the detected unacceptable
of the mouth. mouth when in the taste
ingredients tasted buds.
inside the
mouth.
Aroma The smell is The smell is The smell is The smell The smell is
very somewhat slightly does not awful.
aromatic of a aromatic. aromatic. represent a
typical noodles
noodle. aroma

Texture The texture The texture The texture The texture The texture is
is is somewhat is slightly is rough totally
acceptable. acceptable. acceptable and not unacceptable.
acceptable
Color The color is The color is The color is The color The color is
very somewhat not so is bad and very bad and
accompanied accompanie accompanied it is not it is strongly
to the d to the to the acceptable. not
product. And product and product and acceptable.
it’s somewhat it is slightly
acceptable. acceptable acceptable.
Total
 CERTIFICATE OF PANEL APPROVAL

This thesis lined “LUMBIA (SAGO PALM) GLUTINOUS FLOUR ALTERNATIVE

INNOVATION PROCESS IN MAKING MORON DELICACY” prepared and submitted

by Roselyn Lumadas, Bernadeth Luzon, Nizeth Jane Cuajotor and Aireen Elcarte,

in partial fulfilment of the requirements for the degree Bachelor in Technical Vocational

Teacher Education, Major in Food Service Management, is hereby recommended for

approval.

LORITA P. ANDOT
Thesis Adviser

PANEL OF EXAMINERS
This thesis proposal is approved in partial fulfilment of the requirements for the degree
Bachelor in Technical Vocational Teacher Education, Major in Food Service
Management approved by the Oral Examination Committee on______________with a
Grade (passed)

Bobby T. Piscos, MA.Ed Cheryl May Arnoco,

MA.Ed
Member Member

Lorita P. Andot, Ph.D

Member

Statistician
Jeverly Tess Mosqueda, MA.Ed
Chairperson